Beef Sun Dried Tomatoes Eggplant and Penne Pasta Bake

14 For this reason I bow my knees before the Father,

15 from whom every family in heaven and on earth is named,

16 that according to the riches of his glory he may grant you to be strengthened with power through his Spirit in your inner being,

17 so that Christ may dwell in your hearts through faith-that you, being rooted and grounded in love,

18 may have strength to comprehend with all the saints what is the breadth and length and height and depth,

19 and to know the love of Christ that surpasses knowledge, that you may be filled with all the fullness of God.

20 Now to him who is able to do far more abundantly than all that we ask or think, according to the power at work within us,

21 to him be glory in the church and in Christ Jesus throughout all generations, forever and ever. Amen. - Ephesians 3:14-21

1 and 1/4 lb. beef, cooked and drained

1 shallot, diced

2 c cooked penne pasta, cook al dente

1 c 4 cheese Italian cheese blend

1/2 c heavy cream

1/4 c sun dried tomatoes on oil, chopped

1 grilled eggplant, chopped

1 sm. jar of spaghetti sauce

Salt and pepper to taste

1/2 t garlic granules

1 t fresh sweet basil

1 t fresh oregano

1 t fresh hot and spicy oregano

1 t lemon thyme

Topping 

1/2 c Italian cheese blend

1 bag crushed BBQ pork skins

Cook pasta, drain and set aside.

Cook beef and shallot, drain and set aside.

Grill salted eggplant, spritzing with olive oil.

Place all seasonings, pasta, eggplant, cheese, beef, sun dried tomatoes, cream and spaghetti sauce in a 13x9 casserole pan. Top with topping. Bake 350 degrees for 45 min. Broil on middle rack to brown top. Yum!